Two Favorite Desserts in One

Cheesecake is decadent, rich and creamy. Banana Cream Pie is bright, thick, and luscious. Could there be anything better to tantalize your taste-buds than combining the two?! I could not help buy marry these two favorite desserts into one topnotch dessert.

I am a big fan of bananas and banana desserts, especially those of the creamy variety. This two-fer just makes me so happy! It is definitely a show stopper dessert.

I love how this banana treat could be made in any season, but could most definitely be the centerpiece of a bright spring celebration.

How to Make Banana Pudding Cheesecake

Crust:

Cover bottom and sides of a 9-inch spring-form pan with 2 layers extra large aluminum foil (so that the no water can leak in).

Crimp the top of the foil around the top edge of the spring-form pan.

You can also place the spring-form pan in a slightly larger cake pan (10″) that has 2″ sides

Melt butter in a medium bowl in the microwave.

Add graham or vanilla wafers crumbs, sugar, salt, and cinnamon.

Mix until crumbs are moistened.

Pour into prepared spring-form pan and smooth out.

I use a measuring cup for this.

Press crumbs up the sides so that they are 1 1/2″ tall and approximately 1/4″ thick.

You should have a nice layer on the bottom and the sides should go about halfway up your pan.

Press crumbs up the sides so that they are 1 1/2″ tall and approximately 1/4″ thick.

Bake at 350 degrees for 8-10 minutes or until lightly golden brown.

Turn oven down to 325 degrees.

Filling:

Beat cream cheese, sugar, salt, and vanilla in a large bowl or stand mixer (approximately 4 minutes, or until smooth and creamy). With mixing speed on low, add banana and eggs (one at a time, mixing until incorporated).

Add the sour cream, then the heavy cream and beat on high for 1 minute.

Place the prepared spring-form pan into a large high-sided roasting pan.

Pour the cream cheese filling into the spring-form pan, smoothing out the top with a spatula

Pour boiling water around the spring-form pan, do NOT to get any on the filling.

You’ll want the water to go halfway up the side of the pan (this was just to the lip of my 2″ tall cake pan)

Bake at 325 degrees for 1 hour and 45 minutes.

For extra firm cheesecake, continue baking for an additional 14 minutes for a total of 2 hours

Turn off the oven, slightly crack the door open and allow to cool for 1 hour.

This is the key to getting a perfect top without it falling or cracks forming.

Remove the cheesecake from the bath and dry the bottom of the pan.

Place in the refrigerator on a wire cooking rack to chill for at least 2 hours before preparing the topping.

Wrap the top of the cheesecake with foil after 30 minutes in the refrigerator (giving the cheesecake 30 minutes will help prevent condensation from forming on the underside of the foil)

Topping:

Layer sliced bananas on top of cooled cheesecake.

In a medium mixing bowl, combine the pudding, milk, and vanilla. Whisk for 2 minutes then let rest

In a separate bow, whip heavy cream and powdered sugar until stiff peaks form .

Fold half of the whipped cream into the pudding mixture and spread over top.

How to Store + Change Up

Strawberry banana: Top the cheesecake with fresh strawberries for a strawberry-banana flavor

Caramel

Peanut butter banana: Add a peanut butter swirl in your cheesecake

Vanilla wafers: Use crushed vanilla wafers to make an amazing crust!

STORE it in the fridge for about a week loosely covered in foil/plastic wrap.

FREEZING cheesecake is a really common option. Tightly wrapped in plastic wrap and foil it will last for up to 3 months in the freezer. Let it thaw in fridge overnight and maybe even on the counter for about an hour before slicing and eating.

Recipe Tips + FAQ

If using pudding, is vanilla or banana pudding better? You can use banana cream pudding mix, or vanilla pudding mix. This gives some good flavor and is an easy way to add some gelatin as well.

Do you need a spring-form pan? Typically people use a spring-form pan for cheesecake because its easy to take out and cut. There are versions where you can use a normal pan with or without a water bath.

Store bought or homemade crust? You can use store bought or homemade crust. You can buy a graham cracker crust from Walmart and have it work just fine! Or you can make your own with vanilla wafers.

Cheesecake bars? Other than baking time you shouldn’t have to really change the recipe. You can follow this recipe and then pour it into a different type of pan: typically a square pan.

Room temperature ingredients? Using room temperature ingredients when baking is super important to use room temperature ingredients because it makes a smoother batter and its also easier to mix up.

Toppings? You can add sliced bananas and whipped cream on top. You can even add crushed graham cracker crumbs on top.

Graham cracker or vanilla wafer crust?You can do either graham crackers or vanilla wafer crumbs. This is really just up to your preferences. You can crush those easily by placing them in a Ziploc bag and rolling over it with a rolling pin, or by hitting it with a rolling pin.

For the topping:

Instructions

Cover the bottom and sides of a 9-inch springform pan with extra large aluminum foil so that the no water can leak in (it’s worth a trip to the store to buy the 18″ wide foil). Wrap it with two layer for extra security. Crimp the top of the foil around the top edge of the springform pan. You can also place the springform pan in a slightly larger cake pan (10″) that has 2″ sides (I ran out of big foil but had a nice cake pan that it just barely fit into. I didn’t have to worry at all about the foil keeping water out).

Preheat oven to 350 degrees, placing the top rack in lower third of oven.

In a medium bowl add butter. Heat in microwave on half powder until melted. Add graham or vanilla wafer crumbs, sugar, salt, and cinnamon. Mix until crumbs are moistened.

Pour into the prepared springform pan and gently smooth out (I like to use a metal measuring cup for this). Carefully work the crumbs up the sides so that they are 1 1/2″ tall and approximately 1/4″ thick. You should have a nice layer on the bottom and the sides should go about halfway up your pan. Place into the oven and bake for 8-10 minutes or until lightly golden brown. Turn oven down to 325 degrees.

In the bowl of a stand mixer, or a large mixing bowl with a hand mixer, beat the cream cheese, sugar, salt, and vanilla for approximately 4 minutes, or until smooth and creamy. With mixing speed on low, add banana and eggs, one at a time, mixing until incorporated. Add the sour cream, then the heavy cream, beat on high for 1 minute.

Place the prepared springform pan into a large high-sided roasting pan. Pour the cream cheese filling into the springform pan, smoothing out the top with a spatula. Pour boiling water around the springform pan, taking care not to get any on the filling. You’ll want the water to go halfway up the side of the pan (this was just to the lip of my 2″ tall cake pan). Place in the oven and bake at 325 degrees for 1 hour and 45 minuets. If you like extra firm cheesecake, continue baking for an additional 14 minutes for a total of 2 hours.

After the cheesecake has baked, turn off the oven, slightly crack the door open and allow to cool for 1 hour. This is the key to getting a perfect top without it falling or cracks forming.

Remove the cheesecake from the bath and dry the bottom of the pan. Place in the refrigerator on a wire cooking rack to chill for at least 2 hours before preparing the topping. Wrap the top of the cheesecake with foil after 30 minutes in the refrigerator (giving the cheesecake 30 minutes will help prevent condensation from forming on the underside of the foil).

To make the topping, layer sliced bananas on top of cooled cheesecake.

In a medium mixing bowl, combine the pudding, milk, and vanilla, whisk for 2 minutes then let rest.

In a bowl of a stand mixer or a large mixing bowl with a hand mixer, whip the heavy cream and powdered sugar until stiff peaks form. Fold half of the whipped cream into the pudding mixture and spread over top. Reserve the remaining whipped cream for piping swirls on top.